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The effect of selected parameters of formation on properties of alginate/Ca2+/oligochitosan capsules
Artur Bartkowiak Sawomir Lisiecki Gorka Orive Jose Luis Pedraz 《Journal of chemical technology and biotechnology (Oxford, Oxfordshire : 1986)》2006,81(4):511-518
Optimization of the technological parameters affecting the mechanical properties and permeability of capsules is essential to produce capsules with improved properties for cell immobilization. In the present paper, the effect of different parameters on the technological properties of alginate/Ca2+/oligochitosan capsules has been investigated. The correct adjustment of the alginate concentration in the polymer matrix and the oligochitosan molar mass, concentration and coating time, have been found to be key parameters in obtaining porous and mechanically stable alginate/Ca2+/oligochitosan capsules. Results showed that an increase in the coating time and concentration of the alginate generated more stable capsules with a reduced membrane cut‐off. Furthermore, we have established some correlations between capsule properties and the effectiveness of chitosan binding within the capsule's membrane. Data addressed herein could be a valid tool to fabricate optimized alginate/Ca2+/oligochitosan capsules with a potential for use in cell immobilization technology. Copyright © 2006 Society of Chemical Industry 相似文献
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离子液体体系下纤维素酶降解壳聚糖 总被引:1,自引:1,他引:0
合成氨基酸类离子液体甘氨酸氟硼酸盐-[Gly]BF4,构建该离子液体与壳聚糖的均相体系,在此体系下采用纤维素酶对壳聚糖进行降解。研究发现该离子液体在溶解壳聚糖的过程中可以有效破坏壳聚糖中氢键,并且增加纤维素酶与壳聚糖之间可及度,促进降解效果。考察不同条件对反应的影响,确定最佳条件:质量分数2%离子液体水溶液与壳聚糖组成均相体系,pH 5.0,反应时间3h,反应温度50℃,壳聚糖1.0g,酶用量0.1g,所得降解产物平均相对分子质量可达2 000左右,具有良好水溶性,较常规体系下酶解反应有很大改善。同时,离子液体具有良好重复使用性。 相似文献
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以醋酐-吡啶法、醋酐-浓硫酸法、醋酐-乙酸钠法、醋酐-醋酸锌法这4种不同的壳寡糖乙酰化方法,通过旋光度、质谱、核磁等对乙酰化产物分析,确证了聚合度分别为2、3、4、5的4种乙酰化壳寡糖的结构. 相似文献
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用对羟基苯甲酸(p-HBzA)对壳寡糖(OCS)进行接枝改性,得到了对羟基苯甲酸接枝壳寡糖(p-HBz A-g-OCS)。将p-HBz A-g-OCS作为交联剂,与水性聚氨酯预聚体(PPU)聚合,合成了对羟基苯甲酸-壳寡糖改性水性聚氨酯(HOCS-WPU)。通过FTIR和UV-Vis证实了样品的结构;分别用DLS、力学性能分析、XRD、TGA、ABTS和DPPH自由基清除率对HOCS-WPU的性能进行了考察。结果显示:当加入质量分数为2%的p-HBz A-g-OCS(以合成PPU原料的总质量计)时,HOCS-WPU乳液粒径较小,为57.85nm,相比未改性WPU,HOCS-WPU胶膜的拉伸强度从14.03 MPa提高到16.85 MPa,结晶度从3.57%下降到3.45%;初始分解温度从204.6℃提高到216.7℃。自由基清除率测定结果显示:当HOCS-WPU的质量浓度为2.5 g/L时,该聚合物的ABTS和DPPH自由基的清除率分别达到了62%和35%,抗氧化活性相比未改性WPU明显提高。 相似文献
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壳聚糖降解制备低聚壳聚糖和壳寡糖的研究进展 总被引:5,自引:0,他引:5
壳聚糖降解制备的低聚壳聚糖和壳寡糖具有许多独特的生理活性。介绍和评述了酸降解法、氧化降解法、酶降解法以及复合降解法等各种制备方法的研究进展。 相似文献
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Lingyu Yang Pan Zhao Li Wang Itoolwa Filippus Xianghong Meng 《Journal of the science of food and agriculture》2010,90(4):630-634
BACKGROUND: Oligochitosan has broad‐spectrum antimicrobial activity and shows an obvious inhibitory effect on phytopathogens. In addition, as an exogenous elicitor, it can induce various defence responses, including affecting the activities of several defence‐related enzymes and substances in some plants. Owing to this dual function of oligochitosan, it can be used to control postharvest diseases of fruits. Silicon, like oligochitosan, also has a dual function. In this study the synergistic effect of oligochitosan and silicon on the decay control of apple fruit was investigated. RESULTS: In vitro, both oligochitosan and silicon significantly inhibited spore germination, germ tube elongation and mycelial growth of Monilinia fructicola, with higher concentrations having a greater effect. The synergistic effect of oligochitosan and silicon at half‐maximal inhibitory concentration on disease control at 25 °C was much better than the effect of oligochitosan or silicon alone, not only in vitro but also in vivo. CONCLUSION: The results showed that a combination of oligochitosan and silicon had a synergistic effect on the control of disease caused by M. fructicola in apple fruit at 25 °C. Copyright © 2010 Society of Chemical Industry 相似文献
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Chun‐Li Song Xin‐Huai Zhao 《International Journal of Food Science & Technology》2013,48(12):2595-2602
The impacts of oligochitosan glycosylation and cross‐linking on some properties of a commercial caseinate were investigated in this study. The glycosylated and cross‐linked caseinate with glucosamine content of 4.74 g kg?1 protein was generated by transglutaminase (TGase) and oligochitosan at pH 7.5 and 37 °C, with fixed substrate molar ratio of 1:3 (acyl donor to glucosamine acceptor), caseinate content of 50 g L?1, TGase of 10 kU kg?1 protein and reaction time of 3 h, respectively. In comparison with the caseinate, the glycosylated and cross‐linked caseinate had decreased reactable amino groups (0.58 vs. 0.51 mol kg?1 protein), higher apparent viscosity, decreased emulsifying activity index (about 14.5%) and statistically unchanged emulsion stability index (92.6 vs. 90.5%). Based on the mechanical spectra of the acid‐induced gels, the glycosylated and cross‐linked caseinate showed shorter gelation time (95 vs. 200 or 220 min) than the caseinate or cross‐linked caseinate. The gels prepared from the glycosylated and cross‐linked caseinate also had enhanced hardness, springiness and cohesiveness. The results indicated that TGase‐mediated oligochitosan glycosylation and cross‐linking has the potential to obtain new protein ingredients. 相似文献